Name: Grilled Shrimp Salad with Corn and Avocado
Cook time: 35 minutes
Total time: 35 minutes
Yield: Makes 4 to 6 Servings
Ingredients: 6 tablespoons orange juice; 3 1/2 tablespoons white wine vinegar; 2 tablespoons chopped fresh chives; 1 1/2 teaspoons finely grated orange peel; 1/4 cup olive oil; 1/2 teaspoon truffle oil* (optional); 10-ounce bag red pearl onions; Metal skewers; 2 pounds uncooked large shrimp, peeled, deveined; 3 large ears of corn, husked; 1 ciabatta bread or pain rustique, cut crosswise into 1-inch-thick slices; Olive oil; 2 teaspoons hot smoked paprika (Pimentón de la Vera); 12 cups mâche (about 7 ounces); 2 avocados, halved, pitted, peeled, cut into 3/4-inch cubes

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